Miso ginger cod
(reconstructed / classic proportions) — The source page contains only a photo; a faithful classic sous vide method is given below.
🍳 Cook: 30 min
Ingredients
| — | cod fillets |
| — | white miso paste |
| — | fresh ginger |
| — | mirin |
| — | soy sauce |
| — | sesame oil |
Instructions
(reconstructed / classic proportions)
- Whisk together white miso paste, grated fresh ginger, mirin, soy sauce, and a little sesame oil into a marinade.
- Coat the cod fillets in the marinade and place each in a vacuum bag; pull vacuum.
- Cook in the sous vide bath at 52°C / 126°F for 30–40 minutes.
- Remove the fillets, pat dry, and optionally sear the top briefly or glaze under a hot broiler.
- Serve with steamed rice and a sprinkle of sliced spring onion.